Fusilli with Roasted Pepper and Kalamata Olives. I've made these sauces, along with a vegan pesto and served them as toppings aside a pasta which allowed guests at a party to pick their sauce. They can be made the night before and then you just make the pasta fresh when guests are ready.

I've made the Millennium Pizza, interesting dough with corn meal and flax seed.

And The Vegetarian Epicure which had some quiches that I loved. I remember a Russian Vegetable Pie.

Both are vegetarian but not exclusively vegan. Now if I were to raise chickens myself and let them live past their egg laying years, I would like to cook with eggs on occasion. I'd apply in South Orange but I have foxes in my yard so, talk about the fox guarding the henhouse.

A big thumbs up for Deborah Madison! "Vegetarian Cooking For Everyone" is filled with so many great recipes. Books by the Moosewood Collective are great. Other good ones: "The Complete Vegetarian" by America's Test Kitchen; "The Forest Feast" by Erin Gleeson; "The Love and Lemons Cookbook" by Jeanine Donofrio; "On Vegetables" by Jeremy Fox; and an oldie, but goodie which is out of print but if you can find it: "Claire's Corner Copia" by Claire Criscuolo.

A big thumbs up for Deborah Madison! "Vegetarian Cooking For Everyone" is filled with so many great recipes. Books by the Moosewood Collective are great. Other good ones: "The Complete Vegetarian" by America's Test Kitchen; "The Forest Feast" by Erin Gleeson; "The Love and Lemons Cookbook" by Jeanine Donofrio; "On Vegetables" by Jeremy Fox; and an oldie, but goodie which is out of print but if you can find it: "Claire's Corner Copia" by Claire Criscuolo.

I thought you might respond. Did you ever get The Millineum Cookbook ? I had mentioned it on the cookbook thread.

I have found that the Moosewood cookbooks haven't aged well. Many recipes strike me as fatty and cheese-heavy, from a time when there were different ideas about the need for a "complete protein." But one of them has what's still the best gazpacho recipe anywhere.

From Publishers Weekly

Jaffrey (author of the James Beard Award-winning Madhur Jaffrey's Taste of the Far East) offers an Asian-centered complement to Deborah Madison's European-focused Vegetarian Cooking for Everyone. True to Jaffrey's title, the recipes here do hail from all over the world, but an Indian slant can be detected: a chapter on dried legumes contains Black-Eyed Pea Fritters from Nigeria, Boiled Peanuts Indonesian Style, and variations on Chickpea Flour Pancakes from India; a section on grains includes, among other things, the quickly made flatbreads of India, like Punjabi Village-Style Flat Whole Wheat Flaky Breads. Sometimes Jaffrey adopts vegetarian ingredients to make nonmeat versions of familiar dishes, such as a Mock Lamb Curry with seitan (wheat gluten), but more often she simply delves into the meatless tradition of a specific country and pulls up a signature dish (Savory Greek Pumpkin Pie). A chapter on dairy gives instructions for making yogurt, the Indian cheese paneer, mascarpone and other preparations, then describes a variety of ways these bases can be used (Yogurt with Green Mango or Homemade Indian Cheese Cooked in the Style of Scrambled Eggs). With its top-notch glossary of unusual ingredients and thorough information about vegetables, this is an excellent resource for those who like to make everything from scratch as well as those who want fast results. (Nov.)

Another vote for Deborah Madison, particularly the Greens cookbook mentioned above and The Savory Way. I’ve had both for years and am no longer a vegetarian but several of those recipes remain in our regular rotation.